(Recipe courtesy of David Rosengarten, The Dean & DeLuca Cookbook, Random House, 1996)
- 9 ounces dried European soldier beans
- 6 ounces mild Gorgonzola cheese
- 1/2 cup minced fresh sage (you may substitute fresh rosemary, but not dried sage)
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Directions
Cook beans according to basic instructions.
When the beans are done, drain them and put them in a mixing bowl. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well-dispersed. Season well with salt and pepper. Serve warm.
